• Preheat the oven to 350 F or 325 F for convection.
• Place an oven rack just below the center position.
• Line an 8" x 8" metal baking pan with baking spray or parchment paper.

Make the Batter

• In a medium bowl, whisk together the dry ingredients.
• Add the wet ingredients into the dry ingredients and whisk again until almost combined.
• Add in the frozen raspberries and use a rubber spatula to finish mixing.
• Pour the batter into the prepared baking pan and level out the top with a rubber or offset spatula.

Bake the Cake

• Place the cake into the oven and bake for 30 - 35 minutes until golden brown. If not baking on convection, rotate the cake after 20 minutes to ensure even browning.
• A skewer or toothpick should come out clean when inserted into the center of the cake.
• Once fully baked, remove the pan from the oven and place on a wire rack until it is just warm to the touch.
• Then carefully lift or tip the cake out of the pan and place on a wire rack to cool fully.

Yogurt/ Cream Cheese Icing

• In the bowl of a stand mixer, add in the cream cheese and powdered sugar. Use the whisk attachment and start on low speed until all of the powdered sugar is incorporated.
• Then, increase the speed to high for 2 minutes. Scrape down the sides of the bowl.
• Add the greek yogurt into the cream cheese mixture in three additions, making sure it is fully incorporated before adding more. Scrape down the sides of the bowl as needed.

Assemble

• Scoop the icing out onto the cooled cake. Use a spatula or back of a spoon to spread the icing out and create a swirl pattern or texture.
• Optionally, top the icing with fresh raspberries.